The walnut loaf recipe is presented by Philippa Vine of Bluebell Farmhouse Kitchen, Arlington. Philippa is a professional cook and cookery writer, she shares her passion for preparing creative and wholesome food using locally grown and sourced quality ingredients.
"I love baking this bread at this time of year as it’s lovely & nutty, and wholesome & there is always a drop of wine knocking about the kitchen to use up! It gives the bread an extra special taste, almost like sourdough, with the acidity of adding some wine & gives a moist texture & colour. The ESSE gives it a crusty crust & cooks it to perfection! "
To bake a loaf in the ESSE wood-fired Ironheart you will need to get it in the ‘very hot’ thermodial setting (250-280°C). It will take approximately 1 & 1/2 hours for the Ironheart to reach ‘very hot’ temperature from cold but while you wait for it to go hot then that is the time to prove the bread so you are not hanging around, you are making the bread. It will take at least three refueling, results depend on the quality of the wood of course.
Philippa runs several themed ESSE cookery courses and demonstrations every year in her delightful country kitchen get in touch to book your ESSE cookery course www.bluebellfarmhousekitchen....
29 ноя 2022
